I made an Apple Tea Bread that pockets cinnamon-sugared apple in every slice, and I’m not kidding you have to scroll to see how ridiculous it looks.

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I’m obsessed with this Apple Cinnamon Loaf because it tastes like actual fall in your mouth. I love biting into pieces of diced apples that still have a snap, sprinkled with cinnamon sugar, and wondering why I don’t make this every week.

It’s the kind of Thanksgiving Loaf Bread I bring when I want people to actually stop talking and eat. And yes I compare it to the Apple Crisp Loaf my neighbor raves about, but this one’s denser, more honest.

I’d eat it with tea, coffee, or straight from the pan. Vanilla extract makes it sing.

I never regret.

Ingredients

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Flour gives structure and a soft crumb.
Baking powder makes the loaf light and airy.
Baking soda helps with gentle rising and browning.
Salt sharpens sweetness and balances the batter.
Cinnamon brings warm, cozy spice to every bite.
Plus toss apples with extra cinnamon for clingy spice.
Nutmeg adds a quiet, nutty warmth, optional but nice.
Sugar sweetens and helps the crust caramelize.
Brown sugar adds deeper, almost caramel notes.
Eggs bind things together and add richness.
Vegetable oil keeps the cake tender and moist.
Butter adds silky richness and a hint of luxury.
Yogurt or sour cream gives tang and tender crumb.
Vanilla smooths flavors and makes it smell amazing.
Apples add juicy pockets and soft, fruity bite.
Basically cinnamon sugar topping gives sweet, crunchy finish.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon plus extra for tossing apples

1/4 teaspoon ground nutmeg (optional but nice)

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1/2 cup vegetable oil

1/4 cup unsalted butter melted and cooled

1/2 cup plain yogurt or sour cream

1 teaspoon vanilla extract

2 medium apples peeled cored and diced (about 2 cups)

1 tablespoon granulated sugar for tossing apples

2 teaspoons cinnamon sugar mixture for topping (or more to taste)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.

2. In a bowl whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg. Set aside.

3. Peel, core and dice 2 medium apples into about 1/2 inch pieces. Toss the diced apples with 1 tablespoon granulated sugar and an extra sprinkle of cinnamon to coat; set aside so they release a little juice.

4. In a large bowl beat 3/4 cup granulated sugar and 1/4 cup packed light brown sugar with 2 large eggs until combined. Add 1/2 cup vegetable oil, 1/4 cup melted cooled unsalted butter, 1/2 cup plain yogurt or sour cream and 1 teaspoon vanilla extract; mix until smooth.

5. Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined. Do not overmix or the loaf will get tough.

6. Fold in the cinnamon coated diced apples until evenly distributed. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.

7. Sprinkle 2 teaspoons of the cinnamon sugar mixture (or more to taste) evenly over the top of the batter for a crunchy spiced top.

8. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. If the top browns too quickly loosely tent with foil after about 35 minutes.

9. Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then remove it from the pan and cool completely before slicing. Keeps well wrapped at room temp for 2 days or refrigerated for longer.

Equipment Needed

1. 9×5 inch loaf pan (greased and/or lined with parchment)
2. Oven (preheated to 350°F / 175°C)
3. Large mixing bowl
4. Medium mixing bowl (for dry ingredients)
5. Electric mixer or whisk (for eggs and sugars)
6. Spatula or wooden spoon (for folding batter)
7. Paring knife and cutting board (for peeling and dicing apples)
8. Measuring cups and spoons
9. Wire cooling rack
10. Toothpick or cake tester

FAQ

Q: Can I use a different apple variety? A: Yes. Use firm apples that hold their shape like Granny Smith, Honeycrisp, or Fuji. Sweeter apples will make the cake sweeter, tart ones give nice contrast.

Q: Do I have to peel the apples? A: Nope, you can leave the peels on if you prefer more texture and less work. If you want a smoother crumb or the peels bother you, go ahead and peel them.

Q: Can I substitute oil or butter? A: Yes. The recipe uses oil plus a little melted butter for flavor. You can replace the oil with an equal amount of melted butter, or use a neutral oil like canola. The cake will be slightly different in texture if you change fats.

Q: What can I use instead of yogurt or sour cream? A: You can swap plain yogurt or sour cream with buttermilk, kefir, or a dairy-free yogurt in the same amount. If you only have milk, add 1 teaspoon vinegar or lemon juice to 1/2 cup milk and let sit 5 minutes to mimic buttermilk.

Q: How do I avoid soggy apple pieces sinking to the bottom? A: Toss the diced apples with the sugar and a little cinnamon before folding them in, and lightly coat them with a tablespoon of flour from the measured amount. Fold gently so they stay suspended in the batter.

Q: How do I know when the loaf is done? A: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it is done. If it has wet batter, bake 5 to 10 more minutes and check again.

Apple Cinnamon Loaf Cake Recipe Substitutions and Variations

All purpose flour: swap with 1 3/4 cups whole wheat pastry flour plus 1/4 cup all purpose if you want nuttier flavor and more nutrition. Batter will be a bit denser, so don’t overmix and add a touch more yogurt if it seems dry.
Vegetable oil or melted butter: use an equal amount of melted coconut oil or light olive oil. Coconut gives a mild sweet hint, olive oil adds depth; either will make the crumb slightly firmer than veg oil.
Plain yogurt or sour cream: replace with equal parts buttermilk or 3/4 cup Greek yogurt thinned with 2 tablespoons milk. Buttermilk keeps it tender and gives a little tang, thinned Greek yogurt keeps richness without extra liquid.
Apples (2 medium): use 2 pears or 1 1/2 cups frozen, thawed apples if you’re out of fresh. Pears get soft and sweet, frozen apples work fine but pat dry first so they don’t water down the batter.

Pro Tips

1) Use tart-firm apples like Granny Smith or Honeycrisp so they hold their shape. If your apples are really sweet or soft, cut the pieces a bit bigger so they dont turn to mush inside the loaf.

2) Toss the diced apples with the sugar and cinnamon right before folding them in, but save a little of the apple juices. If the batter seems dry add a tablespoon or two of that juice so the crumbs stay tender. Don’t overmix once you add the apples or the loaf will get dense.

3) If the top is browning too fast, loosely tent with foil around 30 to 35 minutes. Also rotate the pan once midway through baking if your oven has hot spots, that keeps the loaf from baking unevenly.

4) Let the loaf cool at least 30 minutes before slicing, otherwise it’ll crumble and look sad. For extra flavor, brush a tiny bit of melted butter on the warm top and sprinkle a little extra cinnamon sugar right before it fully cools.

Apple Cinnamon Loaf Cake Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made an Apple Tea Bread that pockets cinnamon-sugared apple in every slice, and I'm not kidding you have to scroll to see how ridiculous it looks.

Servings

servings

Calories

296

kcal

Equipment: 1. 9×5 inch loaf pan (greased and/or lined with parchment)
2. Oven (preheated to 350°F / 175°C)
3. Large mixing bowl
4. Medium mixing bowl (for dry ingredients)
5. Electric mixer or whisk (for eggs and sugars)
6. Spatula or wooden spoon (for folding batter)
7. Paring knife and cutting board (for peeling and dicing apples)
8. Measuring cups and spoons
9. Wire cooling rack
10. Toothpick or cake tester

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon plus extra for tossing apples
1/4 teaspoon ground nutmeg (optional but nice)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup unsalted butter melted and cooled
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 medium apples peeled cored and diced (about 2 cups)
1 tablespoon granulated sugar for tossing apples
2 teaspoons cinnamon sugar mixture for topping (or more to taste)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
In a bowl whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg. Set aside.
Peel, core and dice 2 medium apples into about 1/2 inch pieces. Toss the diced apples with 1 tablespoon granulated sugar and an extra sprinkle of cinnamon to coat; set aside so they release a little juice.
In a large bowl beat 3/4 cup granulated sugar and 1/4 cup packed light brown sugar with 2 large eggs until combined. Add 1/2 cup vegetable oil, 1/4 cup melted cooled unsalted butter, 1/2 cup plain yogurt or sour cream and 1 teaspoon vanilla extract; mix until smooth.
Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined. Do not overmix or the loaf will get tough.
Fold in the cinnamon coated diced apples until evenly distributed. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle 2 teaspoons of the cinnamon sugar mixture (or more to taste) evenly over the top of the batter for a crunchy spiced top.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. If the top browns too quickly loosely tent with foil after about 35 minutes.
Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then remove it from the pan and cool completely before slicing. Keeps well wrapped at room temp for 2 days or refrigerated for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.